I have been told that this is the “best pie ever” – and while I’m not sure I can guarantee that, I do feel pretty confident in saying that this is best peanut butter pie ever. The original recipe I was given called for crunchy peanut butter and a plain graham cracker crust. I think that it’s better with smooth peanut butter (gives it more of a cheesecake texture) and with a chocolate crust. Those changes, plus the whipped cream on top, certainly make this a rich pie, but people love it! Enjoy, and as you look at these pictures, keep in mind that they were taken as I made a double batch, so don’t be surprised if your bowls look a little less full!

1 1/2 cups heavy whipping cream

1/4 cup sugar

8 ounces cream cheese, softened

1 cup peanut butter (I usually microwave the peanut butter in the jar to make it easier to measure but BE CERTAIN you have removed all the metal from the jar before you do this!)

1 cup powdered sugar

1 chocolate cookie crust

1/2 cup heavy whipping cream (for decoration)

1/4 cup chocolate chips (for decoration)

Whip cream with 1/4 cup sugar until soft peaks form.

Mix all other ingredients until smooth.

Fold in whipped cream until well blended.

Pour mixture into the crust.

Whip remaining cream with 1 tablespoon of sugar and spoon into a bag fitted with a decorating tip. Pipe whipped cream onto the pie.